Effect of natural and synthetic antioxidants on the oxidative stability of cooked, frozen pork patties.

The effect of grape seed extract (GS; 0.02%), oleoresin rosemary (OR; 0.02%), water-soluble oregano extract (WS; 0.02%), propyl gallate (PG; 0.02% of fat), butylated hydroxyanisole (BHA; 0.02% of fat), and butylated hydroxytoluene (BHT; 0.02% of fat) on the oxidative and color stability of precooked pork patties stored at -18 degrees C for up to 6 mo were determined. Pork lean and trim were ground and mixed (30% fat). Antioxidants mixed with salt (2%) were added. Patties were formed, cooked to 71 degrees C, over wrapped in PVC, and stored at -18 degrees C. Lipid oxidation was determined using thiobarbituric acid-reactive substances (TBARS) and descriptive sensory evaluation. Color was determined instrumentally and visually. Samples were evaluated after 0, 1, 2, 3, 4, 5, and 6 mo of frozen storage. Based upon TBARS values, PG (0.21 mg MDA/kg) and GS extract (0.23) had more antioxidant activity over the storage period than did WS, OR, BHA, and BHT. GS had no effect on a* or b* values. Grape seed extract (0.02%) has the potential to inhibit oxidative rancidity as well as current synthetic antioxidants.